Cheese

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  • New antimicrobial edible films increase lifespan of cheese

    cheese - Yahoo News Search Results
    27 Nov 2014 | 12:19 pm
    New coatings to apply to soft cheese have been developed by researchers. These coatings are totally edible and have an antimicrobial capacity, which increases the lifespan of the cheese. These films incorporate oregano and rosemary essential oils as antimicrobial agents, and chitosan, a by-product that comes from crustacean shells.
  • President Obama pardons turkey 'Cheese' with daughters Malia and Sasha

    CHEESE - Bing News
    27 Nov 2014 | 2:09 am
    U.S. President Barack Obama on Wednesday pardoned a turkey named Cheese to mark the country's Thanksgiving holiday on Thursday, when roasted turkey is the traditional main course. Obama, in a light-hearted ceremony before a small group of White House ...
  • Digging Into the Cheddar

    NYT > Cheese
    22 Nov 2014 | 9:00 pm
    A cheese grader at Cabot Creamery in Vermont was trained in cheese-making and dairy-control techniques at three universities.
  • Exploring Cheese Crystals

    Cheese Underground
    Jeanne Carpenter
    12 Nov 2014 | 1:19 pm
    Marieke Extra Aged Gouda, featuring tyrosine crystals. Photo courtesy of Yahoo Food, which identified it as one of the "Best Cheeses to Buy Now"in March 2013, Read the full article here. It's interesting that more and more consumers these days are identifying cheese crystals as a feature, not a flaw.In fact, most every day, at least one customer asks me for a cheese with "those crunchy things" - usually referring to an aged Italian style, such as Sartori SarVecchio or Extra Aged Asiago. Many consumers have figured out that those crunchy bits - known as tyrosene crystals - are often a sign of…
  • Feta in olive oil and spices - at home

    WordPress Tag: Cheese
    simitomi
    26 Nov 2014 | 6:41 am
    Since I’ve decided to eat much less meat I kind of developed a very strong liking towards cheeses. We go to the local grocery every Thursday and buy loads of different types of it. I have always loved them and the different approaches to create something more exciting then the actual one on the plate. I’ve already showed you how to make nakládaný hermelín, this time I made something similar, but without Camembert. Cheese in oil It’s not that hard, and it doesn’t take more than an hour to do. You need cheese like feta, or anything white and creamy – but not…
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    cheese - Yahoo News Search Results

  • New antimicrobial edible films increase lifespan of cheese

    27 Nov 2014 | 12:19 pm
    New coatings to apply to soft cheese have been developed by researchers. These coatings are totally edible and have an antimicrobial capacity, which increases the lifespan of the cheese. These films incorporate oregano and rosemary essential oils as antimicrobial agents, and chitosan, a by-product that comes from crustacean shells.
  • Cheesy Thanksgiving

    27 Nov 2014 | 2:10 am
    It's no wonder the holidays and macaroni and cheese go together so well: They're both warm, comforting and filled with more than their share of cheesy moments.
  • Say cheese! Wikipedia appeals for cash to snap French fromage

    27 Nov 2014 | 1:01 am
    Wikipedia on Wednesday launched a fundraising initiative -- dubbed WikiCheese -- to photograph France's bewildering varieties of cheese and put them online to help readers tell their Black Brie from their Tymsboro.
  • A cheese dynasty

    26 Nov 2014 | 10:00 pm
    Three generations make Borrello a tasty treat
  • No Thanksgiving Mac and Cheese: Obama pardons turkeys in annual ritual

    26 Nov 2014 | 2:00 pm
    Say Cheese! (And Mac!) President Obama on Wednesday spared a pair of turkeys named after the popular side dish during an annual White House tradition in honor of Thanksgiving.This year, Twitter voters got to choose which official bird would be pardoned — Mac or Cheese — and while Cheese got the official pardon, both birds were let off the hook.
 
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    CHEESE - Bing News

  • President Obama pardons turkey 'Cheese' with daughters Malia and Sasha

    27 Nov 2014 | 2:09 am
    U.S. President Barack Obama on Wednesday pardoned a turkey named Cheese to mark the country's Thanksgiving holiday on Thursday, when roasted turkey is the traditional main course. Obama, in a light-hearted ceremony before a small group of White House ...
  • Ham and Cheese Panini Made With an Iron

    27 Nov 2014 | 12:13 am
    Now that we already know you can cook bacon and soft-boiled eggs and ramen salad in a dorm room, we have another trick up our sleeves that you just might like — an artisan ham and cheese panini made with an iron and some foil.
  • Calls for urgent review after Bega Cheese paedophile gets bail

    26 Nov 2014 | 11:37 pm
    The NSW Attorney-General has called for an urgent review after the former head of Bega Cheese, Maurice van Ryn, was granted bail after admitting he sexually abused six underage boys. Mr van Ryn was allowed to walk free from Bega Local Court on Tuesday ...
  • New antimicrobial edible films increase lifespan of cheese

    26 Nov 2014 | 10:46 pm
    Researchers at the Universitat Politècnica de València (UPV) have developed new coatings to apply to soft cheese. These coatings are totally edible and have an antimicrobial capacity, which increases the lifespan of the cheese. These films incorporate ...
  • 6 Cheese Appetizers Your Holiday Party Is Incomplete Without

    26 Nov 2014 | 10:41 pm
    Appealing appetizers are paramount to a successful dinner party, especially when it happens to fall on the fourth Thursday of November, and many times, those aperitifs star some kind of cheese. Nothing whets a dinner guest’s appetite quite like cheese ...
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    NYT > Cheese

  • Digging Into the Cheddar

    22 Nov 2014 | 9:00 pm
    A cheese grader at Cabot Creamery in Vermont was trained in cheese-making and dairy-control techniques at three universities.
  • A Brie Binge East of Paris

    1 Nov 2014 | 9:00 pm
    On a trip to the Seine-et-Marne region, where Brie has been produced since the seventh century, the author goes on an indulgent cheese tasting tour.
  • F.D.A. Plans to Revise Food Safety Rules

    19 Sep 2014 | 9:00 pm
    To account for concerns raised by small brewers, cheese producers and others, the agency revised provisions for water testing, manure, compost and spent grains.
  • Food News Around New York

    9 Sep 2014 | 9:00 pm
    Elite chefs will cook together; a handy new grater and unusual vodka; apple babka for the Jewish holiday; the latest from Ralph Lauren is coffee.
  • Europe’s Farmers Feel the Weight of Russian Ban

    26 Aug 2014 | 5:40 pm
    French cheese exporters represent a sliver of the European agricultural market hit by a Russian ban on selected food products tied to the Ukraine conflict.
 
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    Cheese Underground

  • Exploring Cheese Crystals

    Jeanne Carpenter
    12 Nov 2014 | 1:19 pm
    Marieke Extra Aged Gouda, featuring tyrosine crystals. Photo courtesy of Yahoo Food, which identified it as one of the "Best Cheeses to Buy Now"in March 2013, Read the full article here. It's interesting that more and more consumers these days are identifying cheese crystals as a feature, not a flaw.In fact, most every day, at least one customer asks me for a cheese with "those crunchy things" - usually referring to an aged Italian style, such as Sartori SarVecchio or Extra Aged Asiago. Many consumers have figured out that those crunchy bits - known as tyrosene crystals - are often a sign of…
  • Coffee: It Does A Body Good

    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • CheeseTopia: Bringing Artisan Cheese to the Heart of the City

    Jeanne Carpenter
    2 Oct 2014 | 5:10 am
    It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be planning each year for the next three years. Year one will be at the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of downtown Milwaukee, Year two will be in Chicago, and Year 3 in Minneapolis.After retiring the annual Wisconsin Cheese Originals Festival in 2013, I still wanted to do an event to highlight our amazing artisan cheesemakers, but I knew I wanted it to be something different.CheeseTopia aims to bring the best of Midwest artisan…
  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
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    WordPress Tag: Cheese

  • Feta in olive oil and spices - at home

    simitomi
    26 Nov 2014 | 6:41 am
    Since I’ve decided to eat much less meat I kind of developed a very strong liking towards cheeses. We go to the local grocery every Thursday and buy loads of different types of it. I have always loved them and the different approaches to create something more exciting then the actual one on the plate. I’ve already showed you how to make nakládaný hermelín, this time I made something similar, but without Camembert. Cheese in oil It’s not that hard, and it doesn’t take more than an hour to do. You need cheese like feta, or anything white and creamy – but not…
  • A recipe for Pine and Sloe Gin Mincepies from Liz Knight of Forage Fine Foods

    abergavennyfoodfestival
    26 Nov 2014 | 6:03 am
    Liz Knight of Forage Fine Foods will be on the chef dem stage in the market hall from 12.30 – 1.00pm as part of our Christmas Food & Drink Fair entertainment on Sunday 14 December. The topic of her dem will be ‘A Wild Christmas: Festive Cooking with Pine’. Meanwhile here’s her recipe for Pink & Sloe Gin Mince Pies. PINE & SLOE GIN MINCE PIES I love spring’s neon green flavours, summers perfumed blooms, autumns laden fruit & nut trees. But most of all, I love Christmas. From the moment the first buds of spring start turning from angry clenched…
  • The Girl In Sonoma {San Francisco}

    Emily
    26 Nov 2014 | 6:00 am
    Our last two days were spent enjoying the beauty of California wine country.  And eating.  So much eating!  We were trying to pack in as much fun as possible on our last full day and we went a little crazy ordering food.  We definitely didn’t finish everything shown, but we did eat quite a lot. We started Friday with coffee, and fruit and bread. We split a Satsuma, an unpictured banana, and a rosemary roll from ACME Bread Company. We saved the sourdough roll for an amazing lunch of bread, cheese, and chocolate. Plus earl grey panna cotta for dessert. We had the Cowgirl Creamery…
  • Tomato and mozzarella croissants

    hiraeth91
    26 Nov 2014 | 5:51 am
    If a British cheese and tomato toastie and a French croissant did something too X-rated to write about in this blog, I’m pretty sure their offspring would turn out like this. Tomato and mozzarella croissants may look impressive, but they are surprisingly quick to prepare and don’t require many ingredients. Savoury croissants are perfect for  when you fancy a quick mid-afternoon snack or are having friends over for brunch – people will never know that you haven’t been slaving away in the kitchen all morning! Ingredients: - 1 sheet of puff pastry, thawed –…
  • New trending GIF on Giphy

    aquamosh
    26 Nov 2014 | 5:22 am
    New trending GIF tagged cartoon, mouse, cheese, tom and jerry via Giphy http://ift.tt/1uygzyo
 
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    lucy's Whey

  • Be the Best Guest

    Amy Thompson
    7 Nov 2014 | 10:06 am
    It’s dinner party season! A good guest never shows up empty handed, and these gifts are guaranteed to win you a permanent spot on your host’s guest list. A box of chocolates is a simple way to make your host feel special. Brooklyn-based chocolatier Nunu makes some of the most irresistible chocolate covered caramels and ganaches we have ever tried. Nunu chocolates are now available at both locations! Bring breakfast! The last thing your host wants to worry about the morning after a big party is what to cook for breakfast. White Moustache yogurt to the rescue! Bring a couple of…
  • Our Visit to Arethusa Farm

    Amy Thompson
    7 Nov 2014 | 9:25 am
    The Lucy’s Whey team recently paid a visit to picturesque Arethusa Farm & Dairy in Litchfield, CT. We got to see firsthand the level of care and attention that goes into creating the cheeses, yogurt, and ice cream that you know and love.   The sign hanging above the milking barn reads, “Every cow in this barn is a lady. Please treat her as such.” Arethusa’s herd of award-winning Holstein, Jersey, and Brown Swiss cows certainly are pampered, because clean, happy, grass-fed cows make the best milk! On our visit, we got to meet one of the newest additions to the…
  • November Wine Talks at Lucy’s Whey Carnegie Hill

    Amy Thompson
    7 Nov 2014 | 9:12 am
    November is upon us, and that means a new theme for our weekly Wine Talks at Lucy’s Whey Carnegie Hill! Scroll down for more information about November’s theme and how to sign up! November Theme: A is for Acid! If there’s one thing that sets wine apart from all other libations, it’s wine’s unique acidity. Come explore the beauty of acid by tasting and discussing diverse wines with our Wine Bar Manager, Michael Marceline. Each small class (8-12 people) will focus on a different aspect of acidity. A is for Acid! I: Basic Acidity Explore the fundamentals of acid in wine by…
  • Celebrate Cider Week

    Amy Thompson
    7 Nov 2014 | 9:09 am
    NYC Cider Week starts tomorrow! Kick off cider season with our favorite local ciders, cheese pairings, and cider-washed wheels. Some of our favorite cheeses for fall have been washed in hard cider. Lorenzo, a pudgy, sheep’s milk cheese from Meadowood Farms, is bathed in local cider as it ages for a minimum of two months. Our favorite way to enjoy Lorenzo is melted over potatoes, pickles, or bread, as you might do with Raclette. Lorenzo is available at both Lucy’s Whey locations.   Try pairing cheese and cider at home this week! For endless snacking, we love a slightly dry…
  • About the Artisan: Crown Finish Caves

    Amy Thompson
    17 Oct 2014 | 9:59 am
    About the Artisan: Crown Finish Caves Vermont Made, Brooklyn Aged Our mongers recently paid a visit to Crown Finish Caves, where Benton Brown and Susan Doyle have created a state of the art cheese cave 30 feet below Brooklyn! Benton has collaborated with renowned cheesemaker, Peter Dixon, otherwise known as the Cheese Whisperer, to create some seriously local – and seriously magical – cheese. The cheese originates in Vermont, where Peter Dixon and the team at Parish Hill Creamery handcraft raw cow’s milk Italian-inspired cheeses. Young wheels are brought to Crown Finish…
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    John Eats Cheese

  • How to eat Camembert

    John Proestakes
    12 Nov 2014 | 6:17 pm
    Advertise here with BSAIf you learn nothing from this article, know this: Camembert is a cheese— so, it is subject to a few globally accepted rules that you will want to remember: Eat Camembert at no temperature cooler than room temp, so before you eat it you’ll want to take it out of the fridge and let it sit for approximately thirty minutes. Cheese is not really meant to be eaten cold, so when you thaw it out, not only do you give the cheese a chance to come back to life, but you are allowing yourself enjoy the cheese in the manner the cheesemaker intended. Eat the rind. Sure, if it’s…
  • Gypsy Brewing: the case of Evil Twin

    Kim Kreil
    23 Sep 2014 | 10:23 am
    Advertise here with BSAI don't remember the first time I heard the words “gypsy brewing”— but I became familiar with the concept through Evil Twin Brewery. What is gypsy brewing? Before I continue, let me explain what gypsy brewing means. The concept is fairly simple: a gypsy brewer is someone who doesn't own their own brewery but borrows space from other brewing establishments to brew their beer. I first remember being confused when seeing Evil Twin as listed as a South Carolina beer. I knew that the owner was from Denmark and that he, Jeppe Jarnit-Bjergsø, co-established a bar here…
  • Gorgonzola

    John Proestakes
    16 Aug 2014 | 10:27 am
    Advertise here with BSAAlso known as Mountain Gorgonzola (di monte) or Gorgonzola naturale, Gorgonzola Piccante is an Italian cow’s milk, washed rind, blue cheese from the Lombardy region of Italy. Gorgonzola cheese really only refers to cheese produced in the city of Gorgonzola, Italy. There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante's rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy. Gorgonzola Dolce younger, milder sweet…
  • Does wine need to breathe?

    John Proestakes
    1 Aug 2014 | 10:52 am
    Advertise here with BSASo, you're traveling for work, and your boss suggests dinner at an expensive restaurant. You're excited because that place specializes in dry aged steaks. Sure, you've been laying off the red meat for the past six months, but your company is paying. You sit down and look at the wine menu, and it’s all clicks and whistles. Your boss orders a nice red wine, a cabernet sauvignon, and, drowning in indecision, you say, “That sounds great, I'll have one too.” The waiter disappears briefly, returns with a bottle of wine, and pours some into your boss’s glass. He grabs…
  • Cider: the rise of the apple

    Kim Kreil
    13 May 2014 | 9:39 pm
    Advertise here with BSASome time ago, the video Best Beers for Women by WomensForum TV caused an outrage on the internet, displaying a woman complaining about when “you walk into a bar, you pick up a beer menu, you're a lady and you're not sure what to order”. During the video, a few drinks are then suggested to her to satisfy her (let’s just say) “womanly” tastebuds. One of the drinks recommended to her was a cider. Get my top storiesFollow John Eats Cheese What is cider? For those of you that may not know what it is, cider is a fermented alcoholic beverage made from fruit juice…
 
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